In a medium pot add blueberries and two tbsp maple syrup. Cook over medium heat, stirring frequently for about five minutes until the blueberries have softened and have released lots of juice.

In a small bowl mix together corn starch and water so there are no clumps. Add to berry mixture, combine, and cook for a couple more minutes until the mixture starts to thicken.

Use a spatula to transfer the blueberry sauce into a shallow 9" x 9" baking dish.

In the same pot, add coconut milk and remaining maple syrup and allow to come to a simmer. Remove from heat, add a pinch of salt and tbsp of vanilla, and pour over blueberry sauce. Mix to combine with berries, cover with plastic wrap and transfer to freezer.

Every 45 minutes remove from freezer and mix using a spatula to avoid ice crystals and to create a creamy texture. Once the mixture starts to hold shape, add in the pecans and combine. Once completely frozen, it’s ready to serve!